Caramel

Description: caramel as a coloring agent, color ratio is an important indicator of its provisions caramel solution is 0.1% (W / V) used precision points photometer at a wavelength of 610nm by measuring 1cm cuvette its optical density, and through conversion formula was excellent (unit EBC). The larger the optical density, the stronger the color strength. Red index is at a wavelength of 510nm and 610nm measured at optical density characteristic index, which determines the color of caramel. Red index higher, showing red caramel component, the more the proportion. Under normal circumstances, the color, the higher the rate, the lower the red index. Caramel unique process controls to ensure that products in the high color rate basis, remained at a high red index. Products produced by bright color, bright red, cooking is not black hair. Baume and viscosity: Baume reflect the content of the liquid caramel solids, viscosity reflect its viscosity and adhesion. Three common haplotypes type, special red type, red type caramel soy sauce were above 36 degrees Baume, a viscosity of more than 1100mPa .s. Products particularly strong adhesion, produced a thick sauce body, excellent in hanging bowl. Salt precipitation: at a certain concentration of salt solution, dissolving an appropriate amount of caramel, then by centrifuge, in order to determine the caramel salt tolerance. The index reflects to some extent the colloidal stability of caramel, for use in soy sauce and some of halogen products in terms of caramel, salt precipitation index is very important. Careful process control, good salt tolerance, as well as the appropriate application index grasp, showing its superiority in caramel sauce applied, burning halogen soy products and so on. Usage and dosage: Packaging: food-grade plastic bucket.